Here is a fun Recipe to make with the kids! It’s the first week of Spring Holidays and Already Mr 7 has jumped on the ‘I’m bored’ bandwagon. And didn’t I just have the perfect boredom buster up my sleeve….
Today we baked 100 Dairy Free Cookies from a single batch… but why I bet you’re wondering… Well, I thought they’d be great to have on hand for all the hungry tums over the holidays, hubby’s lunches, my morning cuppa breaks, and we’ve frozen half so that we’re organized for when school starts back up again. I have no doubt we’ll polish these gems off.
Once we’d prepared the batch we divided it into four so that we could create four different flavour combinations. We chose Coconut and Macadamia, Dairy Free Choc Chip. Chocolate Acai, and Jam drops. You could easily change these up and trade for your favourite cookie variations.
The whole batch took a little over an hour from start to finish (including cooking time) which really impressed me. And the cookies are delicious, they have a beautiful melt in your mouth texture. My favourite combination, hands down was the Macadamia and Coconut. The chocolate ones seemed bland compared to the other combinations so we iced them and added sprinkles, they easily became my sons favourites.
500g Dairy Free Spread (I used Nullelex)
375g Sweetened Condensed Coconut Milk (See my homemade recipe here Dairy-Free Coconut Condensed Milk)
1 Cup Sugar
5 Cups Self Raising Flour
- Preheat oven to 180º C.
- Cream together Dairy Free Spread and Sugar.
- Add condensed milk and flour, mix until it forms a dough consistency.
- Divide dough into batches and create your desired cookie combinations.
- Roll into balls and press onto baking tray.
- Bake for 10-12 minutes, then let cookies cool on a baking tray.